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Quick Beer Pizza Crust

If you love to bake, I hope you know who King Arthur Flour is. I’ve waxed poetic on why their flour is some of the best in the business, and they’re the only flour I use in my kitchen. Did you know King Arthur Flour has a blog too? The talented bakers at King Arthur Flour take to WordPress and post some pretty awesome recipes each week.

When PJ Hamel’s Quick Beer Pizza Crust came through my RSS feed, I knew I had to make it. I’ve had years of pizza experience – worked for some famous chains and some family owned pizza restaurants all through high school. But it’d been a long time since I felt the pillow-y softness of perfectly proofed dough in my hands.

Kneading dough can be a fantastically cathartic experience. Making this pizza crust brought back all those friend-filled after-school-job days, the days when I first realized I simply loved making food for people.

The addition of beer in pizza crust is both inspired and insane. Insanity in that James and I could NOT stop eating it.

You can use any pizza toppings you’d like, but I highly recommend our choices: marinara sauce, leftover grilled curry chicken, diced small (we used a pre-marinated package from Trader Joe’s), mushrooms, fresh basil, and lots of cheese.

[wpurp-searchable-recipe]Quick Beer Pizza Crust – – – [/wpurp-searchable-recipe]
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Jessicas Dinner Party

Monday 7th of January 2013

Yum! I've actually been thinking about making pizza at home these past couple of days. This dough sounds like a must-try!

KAF Bakers

Wednesday 17th of August 2011

Hi Amber, Thanks for your kind words. We may have given you the inspiration, but the hard work and great pizza were all you!

Hope you try my favorite combo; caramelized onion, roasted asparagus, sausage and ricotta. OH my!

Happy baking ~ MaryJane @ KAF

Jen @ My Kitchen Addiction

Monday 15th of August 2011

Yum! This looks absolutely incredible... Definitely going to be giving this one a try!

Heidi

Monday 8th of August 2011

Tried it and loved it! however I notice on the king Arthur site they add semolina flour but you did not include in your recipe above. did you do this on purpose as the crust seemed great without the addtl semolna flour?

Amber

Monday 8th of August 2011

Heidi, I didn't have semolina on hand, so I didn't use it. In the notes on the KAF recipe, it says to use all AP if you don't have semolina on hand. Most home cooks won't, so I didn't bother including it when I reposted the recipe with my adaptations. I think it's perfect without it.

stephchows

Wednesday 3rd of August 2011

plugged this into evernote and am ready to tackle it once I get home! YUM!!

Amber

Wednesday 3rd of August 2011

So good! Let me know what you think. And what's EverNote?